For the day of Blogging Marathon#57, I chose to share the traditional thengai poli for the Dessert theme.We usually make the Poli for most of special occasions. Already I have shared the paruppu poli,wanted to share this version.
Coming to the recipe,the stuffing can be made in no time and it can be stored in the refrigerator for 3-5 days.Since I wanted to share the original recipe here I used the all purpose flour for the outer layer.It can be replaced with wheat flour and made but there will be taste difference.As Navarathri has began I wanted to share this authentic sweet recipe.Off to the recipe,....................
Thengai Poli/Coconut Poli
Basic Information
Preparation time 25 minutes
Resting time 2 -3 hours(for the dough)
Cooking time 35 minutes
Makes 10
Ingredients
For the outer covering
| Ingredient | Quantity |
|---|---|
| All purpose flour/maida | 1 cup |
| Salt | 1/3 tsp |
| Sugar | 1 tsp |
| Neutral Oil | 3 tbs |
| Turmeric powder/manjal podi | 1/4 tsp |
For the stuffing
| Ingredient | Quantity |
|---|---|
| Coconut/thengai(grated) | 2 cups |
| Jaggery/vellam | 11/4 cups |
| Cardamom powder/ellakai podi | 1/4 tsp |
| Rice flour/arisi maavu | 2-3 tsp |
| Ghee/nei (for cooking polis) | 2-3 tbs |
| Oil (for greasing) | 1 tbs |
Method
- Take the ingredients given for the outer covering in a bowl and mix it well.To this slowly add water and knead it to a soft dough.If needed add a tsp of oil if the dough is sticky and cover it.Let it rest for 2-3 hours .
- Meanwhile make the stuffing,pulse the grated coconut in a blender without adding any water and keep it aside.
- To the jaggery add around 1/4 cup of water and melt it .Pass through a filter to remove the scum.Now heat the filtered syrup and let it boil for 2-3 minutes.
- Once the syrup stared boiling add in the finely grated coconut and mix it well.Once the mixture becomes thick add in the cardamom powder and rice flour.Keep it in the flame for 2 minutes and stir in between.
- Put off the flame once the mixture becomes thick,let it cool down.Now divide the mixture into equal portions and make it into balls and set it aside.
- Now on a aluminium foil or banana leaf grease a tsp of oil.Take big gooseberry size of the dough and flatten it to a small disc on the foil.Keep a ball stuffing and cover it by pulling the sides of the dough.
- Now grease the fingers and flatten it to a thin round disc or flatten it with the help of rolling pin.Heat a griddle in a medium flame and transfer the flatten disc to the griddle.
- Cook it for a minute and flip it to the other side cook it till nice golden spots appear.Drizzle a tsp of ghee and take it from the griddle.
- Serve it warm.If needed drizzle some ghee.
- The dough consistency is the secret for getting soft polis,using little more than half a cup of water for a cup of maida gives a soft pliable dough.
- While stacking the polis use of butter paper or parchment paper between two polis to prevent sticking each other.
- It can be stored in the refrigerator for a week,for reheating keep it in MW for 5-10 seconds or in a hot griddle and drizzle it with little ghee.
Enjoy.............................................................
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